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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Overnight Oatmeal

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Overnight Oatmeal

Here is an easy way to serve a crowd a hearty breakfast. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

This Recipe Is:
Prep: 5 minutes | Total Time: 7 to 8 hours (slow-cooker time) - 1 hour 35 minutes (stovetop time)
  • 8   cups
  • 2   cups
    steel-cut oats, (see Ingredient note)
  • 1/3   cup
    dried cranberries
  • 1/3   cup
    dried apricots, chopped
  • 1/4   teaspoon
    salt, or to taste
  1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
  2. Stovetop Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.


Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Nutritional Information

Makes: 8 servings, 1 cup each
  • Calories188
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates34 g
    • Dietary fiber9 g
  • Protein6 g
  • Sodium80 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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